First, gather all of your ingredients.
Peel and quarter your onion, then cut around the top of your green pepper...
...and twist to pull the seeds out.
Make sure to remove any remaining seeds, then quarter your green pepper.
Pour both of your soups into your blender and toss the onion and green pepper in on top of it.
Liquefy in your blender, add your Picante sauce and liquefy some more. When you're done it will look like this:
Grease your 9x13 baking dish with some cooking spray, crush up half of your chips and spread in an even layer in the dish.
Do the same with half of your shredded chicken...
Half your sauce...
and finally half of your cheese.
Then, starting with the other half of your chips, layer the rest of your ingredients as you did before, ending with cheese. Pop it in the oven, let it get all hot and bubbly, and enjoy the cheesy, melty goodness with just a kick of spice.
King Ranch Chicken
What you'll need:
6 boneless, skinless chicken breasts, cooked and shredded
1 green bell pepper, quartered
1 onion, quartered
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16 oz.) jar Pace picante sauce (mild, medium, or hot depending on your liking)
3 cups shredded cheddar cheese, shredded
2/3 bag tortilla chips, crushed
Place the soups, onion and bell pepper in a blender; liquefy, then add Pace picante and liquefy to make a sauce. Spray 9 x 13 baking dish with cooking spray. Layer 1/2 the chips, 1/2 the chicken, 1/2 the sauce and 1/2 of the cheese in the baking dish. Repeat layers ending with cheese. Bake at 400° for 30 minutes or until hot and bubbly.